Ritzy Oysters Rockefeller Recipe
Prep Time:
10 minutes
Cook Time:
12 minutes
Servings:
4 Servings
Ingredients
  • 12 oysters, shucked
  • 1 cup packed parsley leaves, plus more for topping
  • 1 celery stalk, roughly chopped
  • 2 green onions, whites removed
  • ½ large shallot, roughly chopped
  • 2 cloves garlic, peeled and smashed
  • ¼ teaspoon salt, or to taste
  • ¼ teaspoon pepper, or to taste
  • ¼ cup olive oil
  • 3 tablespoons butter, melted
  • 2 tablespoons Pernod
  • ½ cup freshly-grated Parmesan
  • ¼ cup breadcrumbs
Directions
  1. Preheat the oven to 450 F. If using, pour rock salt onto baking sheet, then add the shucked oysters on top of the salt.
  2. In a food processor, blend the parsley, celery, green onions, shallot, garlic, salt, pepper, and oil until smooth and emulsified.
  3. In a small bowl, stir the butter, Pernod, breadcrumbs, and Parmesan into a paste.
  4. Spoon the green sauce on top of oyster meat, about 1 tablespoon per oyster.
  5. Spoon the breadcrumb mixture onto each oyster, about ½ tablespoon per oyster.
  6. Place the oysters in the oven, and bake for 10 to 12 minutes, or until breadcrumb topping is golden. Remove from the oven, and sprinkle with parsley. Serve with lemon wedges, if desired, and enjoy warm.